Advances in Food and Nutrition Research, Volume 122, highlights new advances in the field, with this new volume presenting interesting chapters on a variety of timely topics, including Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing Technologies, Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods, Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects, Ingredient innovations, and much more.
Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.
Additional sections cover Nutritional Adequacy and Novel Food Products, Lipid and protein oxidation of foods and their implications to food quality and health and diseases, and Nexus of Innovative Packaging, Food Quality and Sustainability.
Table of Contents
1. Pathway-Oriented Strategies for Nitrosamine Mitigation in Food Products: Plant-Based Inhibitors and Emerging Processing TechnologiesPaulo Cezar Bastianello Campagnol, Jose Manuel Lorenzo, Roger Wagner, Priscila Fracari, Bibiana dos Santos, M�rcio Vargas-Ramella and Alexandre Cichoski
2. Innovations in Processing and Formulation for Tailoring Eating Quality and Nutrition of Meat-Based Foods
Renyu Zhang
3. Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products
Laetitia Theron, Maia Meurillon, St�phane Portanguen, Pierre-Sylvain MIRADE and Thierry Astruc
4. Enhancing Food Digestibility through Ultrasound Technology: Mechanisms, Applications, and Future Prospects
Wangang Zhang
5. Ingredient innovations
Nuria Prieto, Oscar Lopez Campos, Jose Manuel Lorenzo, Manuel Viuda-Martos, Gema Nieto-Mart�nez, Matthew G. Nosworthy and Rub�n Agreg�n
6. Nutritional Adequacy and Novel Food Products
Sher Ali Sr., Tahseen Fatima Miano and Nasir Rajput
7. Lipid and protein oxidation of foods and their implications to food quality and health and diseases
Dong Uk Douglas Ahn
8. Nexus of Innovative Packaging, Food Quality and Sustainability
Evans Frimpong Boateng, Mustapha Muhammad Nasiru, Rita Dankwa, Anthony Pius Bassey, James Owusu-Kwarteng, Fawze Alnadari and Paa Kwesi Bordoh
